Leek and Potato Soup

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Leek and Potato Soup Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 6 Servings

Ingredients

Instructions

  1. Bring a large pot of water to a boil over medium-high heat. Add the potatoes and cook until tender, about 22 minutes. Drain well and transfer to the bowl of an electric mixer. Add ¼ cup of the milk and 2 tablespoons butter. Beat on high speed until the potatoes are fluffy. Set aside.
  2. In the same pot, melt the remaining butter over low heat. Add the leeks and saute 3 minutes. Add the stock and parsley. Cover and increase the heat to medium. Bring to a boil, reduce the heat to simmer and cook for 1 hour. Add the potatoes, remaining milk, cream, bouillon, salt and pepper. Whisk until smooth and heat for 5 minutes longer. Serve warm with a garnish of fresh parsley.
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    About Author

    Tammy Algood

    Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture’s Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University.

    She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at www.picktnproducts.org.

    Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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